• Journal of the East Asian Society of Dietary Life
• /
• v.3 no.1
• /
• pp.61-66
• /
• 1993

The contents of crude fat were remarkably different according to parts in porcine tissues. The most contents of total lipids in variety tissues were neutral lipid, and the nexts were phospholipid and glycolipid, where these of the most composition in liver were phospholipid and the next neutrallipid and glycolipid. The major component of the nonpolar lipids in fresh was triglyceried(58.09∼74.68%) and phospolipid in the polar lipid were phosphatidyl choline(20.14∼45.17%) and phosphatidyl ethanolamine(18.5∼30.14%) and the main component in glycolipid acylsterol glyceride(26.10∼45.15%), respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.5
• /
• pp.423-435
• /
• 1986

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.2
• /
• pp.282-295
• /
• 2005

The processing of dietary lipids can be distinguished in several sequential steps, including their emulsification, hydrolysis and micellization, before they are absorbed by the enterocytes. Emulsification of lipids starts in the stomach and is mediated by physical forces and favoured by the partial lipolysis of the dietary lipids due to the activity of gastric lipase. The process of lipid digestion continues in the duodenum where pancreatic triacylglycerol lipase (PTL) releases 50 to 70% of dietary fatty acids. Bile salts at low concentrations stimulate PTL activity, but higher concentrations inhibit PTL activity. Pancreatic triacylglycerol lipase activity is regulated by colipase, that interacts with bile salts and PTL and can release bile salt mediated PTL inhibition. Without colipase, PTL is unable to hydrolyse fatty acids from dietary triacylglycerols, resulting in fat malabsorption with severe consequences on bioavailability of dietary lipids and fat-soluble vitamins. Furthermore, carboxyl ester lipase, a pancreatic enzyme that is bile salt-stimulated and displays wide substrate reactivities, is involved in lipid digestion. The products of lipolysis are removed from the water-oil interface by incorporation into mixed micelles that are formed spontaneously by the interaction of bile salts. Monoacylglycerols and phospholipids enhance the ability of bile salts to form mixed micelles. Formation of mixed micelles is necessary to move the non-polar lipids across the unstirred water layer adjacent to the mucosal cells, thereby facilitating absorption.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.3
• /
• pp.326-333
• /
• 1984

The oxidation rate of krill lipids is very slow and no peroxides are accumulated even after long storage. By means of various chromatographic techniques and mass spectrophotometry, the primary antioxidant has been identified as ${\alpha}$-tocopherol. The phospholipid fractions did not show any antioxidative activity but peroxide-decomposing properties of total lipids depended upon the phospholipid contents. The peroxide-decomposing activities of phospholipids were due to the presence of polar materials generated during the storage. The most peroxide-decomposing fractions of oxidized krill lecithin by DEAE-cellulose column chromatography was low-molecule fraction (mean molecular weight: 182) and high-molecule fraction (mean molecular weight: 1942) was the next. The separation of peroxide-decomposing properties from low-molecule fraction was achieved by partitioning between chloroform and methanol/water. The methanol/water fraction showed strong peroxide-decomposing activities and main component of this fraction was assumed hydroxyamine compounds derived from choline.

• Korean Journal of Agricultural Science
• /
• v.18 no.2
• /
• pp.119-126
• /
• 1991

The lipid fractions, lipid classes and free fatty acids in total lipids from cheese and soybeans were analyzed by column, thin-layer and gas chromatographies. The percentages of neutral lipid, glycolipid and phospholipid in cheese were 96.2, 1.1 and 0.7, whereas those in soybeans were 87.5, 0.5 and 4.3. Major lipid classes of total lipid, and neutral lipid were triglyceride, fatty acid, cholesterol, diglyceride, monoglyceride and polar lipid, and those of glycolipid and phospholipid were triglyceride, diglyceride, monoglyceride and polar lipid in total lipid from cheese. Large amounts of triglyceride and polar lipid and small amounts of diglyceride, monoglyceride and polar lipid were detected in all lipid fractions from soybeans. The higher proportion of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C16:1, C18:0, C18:1 and C18:2 fatty acids were found in total lipid from cheese, whereas those of C18:0, C18:2 and C18:3 fatty acids were found in total lipid from soybeans. Most predominant fatty acids are C16:0 for the total lipid of cheese and C18:2 for the total lipid of soybeans. The lower proportions of C14:1, C15:0, C17:0 and C20:0 fatty acids in total lipid from cheese and C4:0, C6:0, C10:0 and C18:0 in total lipid from soybeans were detected.

• Journal of the Korean Solar Energy Society
• /
• v.31 no.6
• /
• pp.66-71
• /
• 2011

Various single solvents were tested to find the effective solvent for the extraction of algae oil from wet-form Chlorella minutissima. In the case of single solvents, their extractabilities for algae oil were increased with their polarity because the water in wet algae cell is to form a solvent shell around the lipids. Based on these results, the wet-form algae samples were treated with a polar alcohol solvent and then a nonpolar solvent was added in algae residue. In the algae oil extraction by ethanol/n-hexane, total lipid contents were 40-50% and composition of triglyceride in extracted oil was 46.50%. Considering solvent toxicity of conventional solvent mixture such as chloroform and methanol for algae oil extraction, the ethanol/n-hexane system was identified as the effective one for the oil extraction from wet-form Chlorella minutissima.

• Korean Journal of Food Science and Technology
• /
• v.13 no.1
• /
• pp.30-36
• /
• 1981

Neutral lipids of the total lipid extracted from 4 representative varieties of barley grown in Korea and their corresponding malt were studied. Total lipids of barley and malt were solvent extracted with chloroform:methanol:water (1.0 : 1.0 : 0.9, v/v), The total lipids were fractionated into neutral and polar lipids by silicic acid column chromatography, and neutral lipids fraction was separated by thin layer chromatography and quantitated by TLC scanner. The fatty acid compositions was determined by gas liquid chromatography. The average content of total lipid in the 4 barleys and their malts were 3.3 and 2.9%, and average of neutral lipids content in the barley and malt lipids were 73.8 and 68.5%, respectively. Among the neutral lipids, triglycerides and free fatty acids were the major components, and triglycerides content decreased and free fatty acids content increased during malting. Sterol esters, free sterols, 1,3-and 1,2-diglycerides were the minor components of the neutral lipids, and contents of those components showed increasing tendency during malting. The major fatty acid composition of the total lipids were linoleic, palmitic and oleic acids, and in general, the malts had lower amounts of unsautrated fatty acids and high amounts of saturated fatty acids. Fatty acid composition of neutral lipids was of almost the same pattern as that of the total lipids.

• Journal of the Korean Applied Science and Technology
• /
• v.13 no.1
• /
• pp.21-29
• /
• 1996

Levels of total, neutral and polar lipids from the seeds of eight species of the Cucurbitaceae f Cucurbita moschata, Lufa cylindrica, Citrullus vulgari, Cucumis melo var. makuwa, Cucumis satvus, Lag leucantha. Trichosanthes kirilowii and Momordica charantia, were determinded, and their fatty compositions were also analyzed by gas-liquid chromatography. The results were summarized as foll. Lipid contents of the seeds range from 21.9 to 50.7%, which contained 98% up of neutral lipi the fatty acid compositon of ottal lipids from the seeds of Cucurbita moschata, Lufa cylindrica, Ci vulgari, Cucumis melo var. makuwa, Cucumis sativus and Lagenaria leucantha, linoleic acid is the mos dominant component(56.8${\sim}$84.0%) followed by oleic acid(5.7${\sim}$22.2%) and palmitic acid(6.1${\sim}$1) with a trace amount of ${\alpha}-linolenic$ acid(below 0.6%). On the contrary, the seed oils of Tricho kirilowii and Momordica charantia are characterized by presence of considerable amounts of con trienoic acid such as punicic acid($_{9c.11t.13c-}C_{18:3}$) and ${\alpha}-eleostearic$ acid($_{9c.11t.13c-}C_{18:3}$). For example total lipids of T. kirilowii seeds were mainly composed of linoleic acid(40.5%) and punicic acid(3) in the fatty acid composition, while those of M. charantia seeds predominantly comprised ${\alpha}-eleos$ acid as a main component(66.9%), accompanied by oleic acid(11.7%) and linoleic acid(10.4%). oil ${\beta}-eleostearic$ acid($_{9t.11t.13c-}C_{18:3}$) was checked as a trace. Fatty acid profiles of neutral lipids close resemblance to those of total lipids in all the seed oils, but are different from those of polar In particular, conjugate trienoic acids including punicic acid and ${\alpha}-eleostearic$ acid which are oc as the most abundant component in both neutral lipids of T. kirilowii and M. charantia seed oils, ar ent in a extremely small amount in both polar lipids. The fatty acid distribution in the polar lipid the samples except for T. kirilowii and M. charantia seed oils, showed a tendency of consid increased level of saturated fatty acids(25.0${\sim}$29.4%) compared with that in the neutral lipids(9.9%). The results obtained in this experiment suggest us that the seed oils of the Cucurbitaceae

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.6
• /
• pp.519-528
• /
• 1985

Fillets of mackerel (Scomber japonicus) and flounder (Xystrias grigorjewi) which, are representatives in red fleshed fish and white fleshed fish, respectively, were freeze-dried and stored in tightly sealed containers which were controlled to different relative humidity at $25^{\circ}C$. The changes of lipids were examined periodically by measuring the peroxide value (POV), the thiobarbituric acid (TBA) and the acid value (AV). And the fatty acid composition of lipids was investigated by gas-liquid chromatography (GLC). The results obtained are summarized as foollows: From the changes of POV and TBA value during storage, the oxidation of lipids was distinct at the lower relative humidities, $0\%\;and\;23\%$, while inhibited at the higher relative humidities, $52\%\;and\;81\%$. The changes in acid value during storage were more prominent at the hifger relative himidites than at the lower relative humidities. The content of $C_{16:0},\;C_{18:0}\;and\;C_{22:6}$ acids in the fatty acid composition of total lipids was abundant in both fleshed fishes. The content of $C_{18:1}$ acid in the nonpolar lipid and that of $C_{16:0}$ acid in the polar lipid were higher than other fatty acids. In the fatty acid composition of total lipids during storage, polyenoic acids decreased with storage period at $0\%\;and\;23\%$ relative humidities, while the fatty acid composition didn't show a great change at $52\%\;and\;81\%$ relative humidities. In the non-polar lipid, polyenoic acids coherently decreased under all the conditions of relative humidities but the saturated acids and the monoenoic acids increased. In the polar lipid, polyenoic acids decreased at $0\%\;and\;23\%$ relative humidities, while the saturated acids and monoenoic acids decreased at $52\%\;and\;81\%$ relative humidities. On the other hand, the oxidation of lipids was more significant in mackerel than in the flounder, and the changes of fatty acid composition were shown a similar pattern.

• BMB Reports
• /
• v.28 no.3
• /
• pp.261-264
• /
• 1995

The lipids of a Korean native blood-sucking leech (Hirudo nipponia) were isolated and analyzed. Cholesterol, fatty acids, triglycerides, glycerylether diester and cholesteryl esters were found from epidennal extracts. The major fatty acids in the leech skin were $C_{16:0}$, $C_{18:0}$, $C_{20:1}$. $C_{20:3}$ components. These components were derived from cholesteryl esters, glycerides, fatty acids and other polar lipids. After 60 days fasting, cholesterol, fatty acids and triglycerides in the skin were reduced in number and the total fatty acid composition was changed slightly. The data of total fatty acids in fasted and fed leech showed that medium-chain fatty acids were more affected than long-chain fatty acids. Other trace fatty acids appeared to be decreased by fasting.